Every week for almost fifteen years, a box of organic fruit and vegetables has been delivered to our doorstep by our organic box delivery service. And there are always carrots in it.
I like carrots but somehow they rarely inspire me to make their own dish. Mostly they are only an accessory – for example in a stew, in a salad or in peas. And often enough they are therefore the last thing left of the box at the end of the week.
Since felt exactly as long I get a delicious subscription from my sister-in-law for Christmas. And I’m happy every time I actually manage to cook something out of the magazine. This time, I am particularly pleased, because the delicious has inspired me to my taste today stuffed carrot soup. I’ve changed it a bit because I do not like it, when the lemon is so dominant and everything just tastes sour. And instead of the white quinoa I took black. The crisps even after cooking a bit and gives the soup a crunchy touch.
In fact, I like to cook soups, stews and casseroles in this blustery January weather (which I’ve never liked anyway). So right Soul Warmer. And this delicious carrot soup tasted everyone, so she wanders this way in my virtual recipes archive and hopefully soon on your plate 😉
Here comes the recipe for the lemony carrot soup
- 1.2 kg of carrots
- 1 onion
- 2 cloves of garlic
- 1 tbsp ground cumin
- pepper and salt
- 2 tablespoons of instant vegetable stock
- olive oil
- 1/2 organic lemon
- 100 g black quinoa
- 300 g double cream cheese
- a handful of fresh herbs (eg mint, coriander and / or parsley)
- Carrots, wash, peel and finely dice. Peel onion and garlic and finely chop (or chop everything in a food processor – that’s how I did it).
- Fry the onions and garlic in olive oil in a saucepan and add the carrots. Then steam the cumin for a short time.
- Dissolve the broth in 1.4 l of water and deglaze the vegetables. Simmer for 10 minutes.
- In time, rinse the quinoa with hot water and boil in about 2.5 times salted water for about 15 minutes.
- Wash off the lemon hot and halve. Rub the peel off one half and then squeeze out half of it.
- Add lemon juice and peel together with the cream cheese to the soup, bring to a boil and puree until smooth.
- Season with salt and pepper (and possibly even more lemon juice, if you like it more sour).
- Wash the herbs and chop them roughly. Add cream cheese and the quinoa as a topping to the soup together with the other half.
- Food is ready!
With soups, I even get my daughter – who otherwise avoids vegetables consistently – to eat vitamins. That’s why we have them more often. Do you know the problem? How do you bring the kids, the partner or even yourself most likely to eat vegetables? I’m curious!
Enojy your meal!